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This spicy, guilt-free dish will warm your stomach. Knowing it's meat-free will warm your heart.1 1/2 cups chopped onion1 celery stalk, chopped1 small chilli, seeded and chopped (or a pinch of cayenne, to taste)1 tsp turmeric1 Tbsp ground coriander seeds4 cups water or vegetable stock1 cup soya milk1/2 tsp salt1 medium carrot, chopped1 large potato, cut into small cubes1 medium red or green bell pepper, chopped1 firm tomato1/2 tsp coconut extract (optional)2–4 Tbsp fresh lemon or lime juice2 tsp chopped fresh cilantro (optional)
• In a medium soup pot, sauté the onions and celery in a little vegetable broth or water. • When the onions are translucent, add the chilli, turmeric and ground coriander. Sauté for 1 minute, stirring to prevent the spices from burning. • Add the water or vegetable stock, soya milk, salt, carrot and potato. Bring to a boil, reduce heat, cover and simmer for 10 minutes. • Add the pepper, tomato and coconut extract. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro. • Serve at once or let sit for approximately 1 hour to bring out the flavours and then reheat gently and serve.
Makes 6 servings
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